A Variation of the Texture of Duck

The preoccupation with texture is real and not casual. They say that crazy people take one idea and pursue it to the bitter end. A talented and crazy cook must have been the first to make Crisp Spiced Duck, for the skin is crisp and brittle, the meat crisp and tasty, and the bones crisp and melting. The whole duck is crisp and crunchy, aromatic and full of flavour throughout.

In order to make this successfully you must: (1) Use a duckling, so that the bones are tender and edible. (2) Break almost every bone in its body to allow the marrow to run out and the marinade to seep inside the bones. (3) Force the duck apart, tearing the skin, flesh and bones away from each other (but keeping the duck whole) so that the marinade can penetrate every fibre. (4) Fry the duck slowly and evenly, until it is a dull brown colour.